porter farms

There are few garden favorites as prolific as the summer
squash or zucchini plant. Borrowed from our Native American
ancestors, they were domesticated in the Eastern United States.
They boast fiber, Vitamins A and C, and folate, and can help you
avoid strokes, heart attacks, cardiac insufficiency and some
cancers. For the biggest health benefit, leave the rind on, since it's rich in beta-carotene.

Marinated and Grilled Summer Squash and Zucchini
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and black pepper
1/3 cup extra virgin olive oil
3 large zucchini
3 large yellow squash

Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl. Season with salt and pepper and gradually whisk in the olive oil.

Slice both of the squash diagonally into 1/4" thick slices.

Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside. Add all the squash to the remaining marinade in the large bowl and toss to coat.

Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours. Can also be refrigerated for up to one day to marinate.

Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes. Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade. Serve hot or at room temperature.

Super-Chunky Summer Vegetable Marinara
1 large zucchini
2 medium summer squash
3-4 large, firm tomatoes, cut in large chunks
2 red bell peppers, sliced
1/2 pint of fresh mushrooms (or canned, if you prefer)
2 Tablespoons minced garlic
1/2 cup minced onion
1 Tablespoon each: oregano and basil
salt and pepper to taste
4-6 cups hot cooked pasta of your choice

Peel the zucchini. Chop all vegetables in large chunks and add to a large frying pan. Add olive oil and cook over medium heat. Once it reaches a simmer, turn the heat down and let it simmer on low for several hours. Sprinkle in the oregano, basil, salt and pepper. Check frequently as it simmers to make sure the liquid is not boiled away.

Cook your favorite pasta and add the marinara sauce on top. Sprinkle with more fresh oregano and a little Parmesan cheese.

Sauteed Summer Squash with Bacon
6 slices bacon, diced
2 small zucchini, cut into 1/4-inch slices
2 small summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain off fat. Reserve 2 tbsp drippings in pan. Saute zucchini, yellow squash, and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.

Baked Zucchini Frittata
3 cups zucchini, sliced
unsweetened pancake or fritter batter
your favorite tomato sauce
grated pecorino Romano cheese
salt to taste

Cover bottom of baking pan with tomato sauce. Dip zucchini one slice at a time into batter, then bake on hot griddle (like a pancake). Layer pancakes onto sauce, then cover with sauce and grated cheese. REPEAT until all ingredients are layered. Top with sauce and grated cheese. Cover with foil and bake at 350 F for 1 hour. Serve warm or chilled (especially good when sliced cold a day after it is made!)